How to Make Maple Taffy On Snow
Chewy and rich, maple taffy’s texture and flavor are a real treat. Since it is made in the snow, this recipe is sure to be a hit with the kids. You’ll need 100% pure real maple syrup, preferably dark maple syrup, as opposed to mass produced pancake syrup that is made from corn syrup and isn’t nearly as flavorful.
Pure Pastrami Perfection, The Sous-Vide-Que Method
Pastrami is the ultimate expression of beef brisket, and it is at its best if you start with sous vide. To begin, prepared corned beef is rendered moist and tender thanks to a low and slow sous vide water bath. The meat is then smoked on the grill, creating mouthwatering sliced pastrami for sandwiches and more.
The Science of Corn
Fresh sweet corn is a seasonal pleasure you should enjoy every year! Here’s what you need to know about different types of fresh corn, including varieties such as yellow, white, bi-color, Silver queen, and supersweet. Learn how to buy them, store them, grill them, savor them, and cook the best corn on the cob.
How to Fight Mold in Your Smoker or Grill
Mold in your BBQ grill is a common problem. Learn how to quickly and safely remove mold that has built up on your grill grates or elsewhere in your grill or smoker. We also show you how to prevent mold from building up in your cooker in the first place.
Perfect Grilled Turkey Breast, Bobby Flay’s Tandoori Method
If you’re a turkey breast fan then you’re sure to fall in love with Bobby Flay’s recipe for tandoori style grilled turkey breast. Turkey breast can be difficult to cook as it can easily overcook but Flay’s flavorful marinade helps to keep it moist and tender while grilling.
A Taxonomy Of The Different Species Of Hamburger
Hamburger Heaven. Here is a description of all the different types of hamburger styles, regional hamburger styles, and how they are made.
Award Winning Food Temperature Guide And What You Need To Know About Food Safety
We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here’s the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked perfectly every time.
The Split Cook: Cook Today, Serve Tomorrow, The Wozniak Way
If you must cook your meat in advance and serve it the next day, here are some useful tips, courtesy of award-winning pitmaster Mike Wozniak. His tips and tricks work wonders for make-ahead smoked beef brisket and pork shoulder and can even be used for barbecued ribs if you’re in a pinch.
Hot Dog Heaven: How to Cook Frankfurters
Many ways to skin a cat and many more ways to cook a dog. Here’s how to grill, griddle, split griddle, dirty water, steam, nuke, and deep fry franks.
How to Build a Hog Pit from Concrete Blocks
How to build a barbecue pit for cooking a whole hog from concrete block (cinder block), including illustrated plans with dimensions and various designs
The Science Of Flour, Yeast, Baking Soda, And Baking Powder
Flour is the basis of bread, pizza, pies, cakes and cookies. It can be made from grains, seeds, beans, and even roots. Here we explain the different types of wheat flour like whole wheat, all-purpose, bread and cake flours as well as the importance of measuring flour by weight with an accurate digital kitchen scale.
The New Data About Nitrites, Nitrates And Cured Meats
Nitrites and nitrites appear naturally in foods, and are added to many foods. Are they dangerous? Recent research is enlightening.
The Science Of Liquid Smoke
Are you a liquid smoke hater? BBQ aficionados usually are. You might be surprised to find out that liquid smoke is essentially smoked water. It is made in a process similar to making smoked brisket and ribs! Read on to find out how liquid smoke is made, what it contains, and how it compares to real smoke.
How To Hard Boil An Egg
Here’s the best way to make hard boiled eggs.
The Science of Pie Thickeners
The bane of all pie bakers is soupy pie. So experienced bakers use some sort of a thickener to make their pie fillings nice and firm. Here’s what you need to know about thickening pies with wheat flour, cornstarch, different forms of tapioca, natural fruit pectin, and modified food starches such as ClearJel.